the Tesla of pods.
A full commercial kitchen in 160 square feet. Built in a factory, delivered on a flatbed, open in 48 hours, and run year-round by one person.
Concept rendersolar on the roof
Solar with grid backup, plus rainwater capture.
the window
Oak counter, terracotta awning. The whole brand in one frame.
no hood, no duct
Ventless UL 710B cooking. No Type 1 hood, no build-out.
it watches itself
Alto-Shaam cold rail with sensors on every pan, streaming to HQ.
patio included
4–6 tables, umbrellas, planters and string lights.
it moves
Trailer chassis, ISO corners. Any flatbed relocates it for about $500.
everything a restaurant needs. nothing it doesn't.
- Footprint
- 160 sq ft modular pod
- Build
- Pre-built, pre-wired, pre-plumbed
- Power
- Solar + grid backup
- Water
- Rainwater capture + municipal hookup
- Cooking
- Ventless UL 710B · no Type 1 hood
- Chassis
- Trailer base, retractable wheels, ISO corners
- Relocation
- Any flatbed · about $500
- POS / KDS
- Toast
- Cold line
- Alto-Shaam cold rail
- Telemetry
- IoT sensors streaming to HQ
- Insulation
- R-20 walls, heated floor
- Backup heat
- Propane
- Install
- 48 hours, flatbed to open
- Patio
- 4–6 tables, umbrellas, planters, string lights
flatbed to first wrap: 48 hours.
Renderit arrives.
Finished, wired and plumbed. Off the truck by lunch.
set, level, connect.
Power, water and Wi-Fi. The patio goes down.
Renderstock and train.
Opening inventory, HQ sauce kits, a full practice service.
Renderlights on.
First wrap through the window. HQ is on site for it.
Rendera restaurant that moves.
Trailer chassis, retractable wheels, ISO corners. The pod rides on its own wheels or locks onto any flatbed. Moving it across town costs about $500.
Wrong corner? Lease ended? A better plaza opened up? Pick up and go. The pod, the equipment and the brand go with you.
RenderBuffalo blizzards. Phoenix summers.
R-20 insulation, a heated floor and backup propane keep the line at temperature when it's ten below. Solar carries the daytime load when it's a hundred and ten.
The window serves 365 days a year. The patio package adds tables, umbrellas, planters and string lights for the other nine months.
Renderthe hard part ships from HQ.
Produce and dry goods come from national distributors: US Foods, Sysco and Lebanese specialty importers. There's a truck wherever your pod is.
The proprietary part ships from HQ: spice packets, sauce formulas, marinade kits. Once a region reaches 15 pods, a regional commissary takes over sauce production.
one operator. two at peak.
Thirty minutes of prep. Ten hours of service. Forty-five seconds per wrap.
walk in
The pod is already at temperature. HQ checked the telemetry overnight.
30 min prep
Slice cucumber, tomato and onion. Blitz the day's zhug. Pita into the warmer.
open
First wraps out the window, about 45 seconds each.
peak
A second operator joins the line. Delivery tablets light up.
close
Wipe, log, lock. Sauces back in the cold rail. Done.
Concept rendera Tesla can drive itself. our pod almost runs itself. but we never automate the human touch.
— Fresh Wraps design principle
18 founding pods left.
The first 50 founders lock $99K all-in. After pod #50 the franchise fee becomes $25K and the pod $130K.